Vanilla Bean Ice Cream

This is a quick and easy Vanilla Bean Ice Cream that doesn't require any eggs. It goes together quick and packs a lot of flavor.

Ingredients:
2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped

Servings: 1 Quart

Instructions:
Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil

Nutritional Information:

Recipe From: http://www.foodnetwork.com/recipes/alton-brown/serious-vanilla-ice-cream-recipe/index.html

I made this ice cream for Supper Club to go under my Hawaiian Pineapple and Ginger Dessert. When combined with the ginger and pineapple I thought this ice cream was perfect but when eaten by itself I found it to be a bit too sweet.

I think next time I make this ice cream I would try it with almost a 1/2 cup less sugar, however I am not sure if that would mess up the ratios as ice cream can be a delicate thing!.

And don't worry, the peach preserves don't add any "peach" to the ice cream. It somehow just helps blend the whole thing together.